Ingredients:

  • lbs Ground Beef (80/20 blend recommended)
  • /2 cup Panko Breadcrumbs
  • /4 cup Milk (Whole or 2%)
  • Large Egg, lightly beaten
  • /2 cup Yellow Onion, finely minced
  • Tablespoons Fresh Parsley, finely chopped
  • Tablespoon Worcestershire Sauce
  • teaspoon Brown Sugar (packed)
  • /2 teaspoon Dried Thyme
  • /2 teaspoon Garlic Powder
  • teaspoon Salt
  • /2 teaspoon Black Pepper
  • /2 cup Ketchup (for glaze)
  • Tablespoon Apple Cider Vinegar (for glaze)
  • Tablespoon Brown Sugar (packed, for glaze)
  • teaspoon Dijon Mustard (for glaze)

Instructions:

  1. Preheat oven to 400°F (200°C). Thoroughly grease or line a 12-cup standard muffin tin.
  2. If using, briefly sauté the minced onion in a touch of oil until translucent (about 5 minutes). Let cool slightly.
  3. In a small bowl, whisk together the milk and the lightly beaten egg. Add the breadcrumbs and let stand for 5 minutes to soak.
  4. In the large mixing bowl, gently combine the ground beef, the soaked breadcrumb mixture, sautéed onion, parsley, Worcestershire sauce, brown sugar, thyme, garlic powder, salt, and pepper. Mix only until just combined; do not overmix.
  5. Distribute the mixture evenly among the 12 prepared muffin cups. Lightly press down to form a rounded top.
  6. Whisk together all glaze ingredients (ketchup, apple cider vinegar, brown sugar, Dijon mustard) until smooth.
  7. Bake the meatloaves for 15 minutes.
  8. Remove the tin from the oven. Brush a generous layer of the prepared glaze over the top of each muffin. Return to the oven and bake for an additional 7–10 minutes, or until the internal temperature reaches 165°F (74°C).
  9. Let the Mini Meatloaf Muffins rest in the tin for 5 minutes before carefully removing them to a serving plate.